- 2 cups duck or chicken stock
- 2 tablespoons white wine
- 1/4 cup Calvados
- 2 tablespoons maple syrup
- One red apple
- 1 tablespoon butter
- Salt and pepper
- Beurre manié
(1/4 cup butter worked together with 1/4 cup flour)

Sear the duck breasts, fat side down, for 2 minutes, then turn to cook on the other side for 2 minutes more. Finish cooking for 5 minutes in a 350o F oven.

SAUCE
Thicken the duck stock with the beurre manié and simmer until smooth. In the meantime, brown the apples in butter and deglaze the pan with the wine and Calvados. Add the maple syrup and duck stock.

TO SERVE
Deglaze the pan, cut the duck breast into strips and baste with the Calvados sauce. Serve.


Serves 4.

- 2 cups duck or chicken stock
- 2 tablespoons white wine
- 1/4 cup Calvados
- 2 tablespoons maple syrup
- One red apple
- 1 tablespoon butter
- Salt and pepper
- Beurre manié
(1/4 cup butter worked together with 1/4 cup flour)

Sear the duck breasts, fat side down, for 2 minutes, then turn to cook on the other side for 2 minutes more. Finish cooking for 5 minutes in a 350o F oven.

SAUCE
Thicken the duck stock with the beurre manié and simmer until smooth. In the meantime, brown the apples in butter and deglaze the pan with the wine and Calvados. Add the maple syrup and duck stock.

TO SERVE
Deglaze the pan, cut the duck breast into strips and baste with the Calvados sauce. Serve.


Serves 4.


© Musée du Séminaire de Sherbrooke

- 4 magrets of Brome Lake duckling (duck cutlets)
- 2 oz (1/4 cup) peach brandy (schnapps)
- 2 oz (1/4 cup) peach juice
- 2 oz (1/4 cup) peach-flavoured cream cheese
- 8 oz (1 cup) heavy (35 %) cream
- 2 oz (1/4 cup) white wine
- 1 oz (2 tablespoons) butter
- 4 fresh strawberries
- 2 oz (1/4 cup) fresh raspberries
- 1 fresh peach

METHOD
Brown the butter and cook the magrets until they are pink. Remove them from the heat and keep warm. In the meantime, deglaze the pan with white wine, sprinkle on the peach brandy and peach juice and finish with the heavy cream. Add the cheese and let the sauce reduce until smooth and thick. Decorate with the sliced fruit and pour sauce over half of each magret.


4 servings

- 4 magrets of Brome Lake duckling (duck cutlets)
- 2 oz (1/4 cup) peach brandy (schnapps)
- 2 oz (1/4 cup) peach juice
- 2 oz (1/4 cup) peach-flavoured cream cheese
- 8 oz (1 cup) heavy (35 %) cream
- 2 oz (1/4 cup) white wine
- 1 oz (2 tablespoons) butter
- 4 fresh strawberries
- 2 oz (1/4 cup) fresh raspberries
- 1 fresh peach

METHOD
Brown the butter and cook the magrets until they are pink. Remove them from the heat and keep warm. In the meantime, deglaze the pan with white wine, sprinkle on the peach brandy and peach juice and finish with the heavy cream. Add the cheese and let the sauce reduce until smooth and thick. Decorate with the sliced fruit and pour sauce over half of each magret.


4 servings


© Musée du Séminaire de Sherbrooke

- 2 magrets (breasts) duck
- 8 oz (1 cup) maple beer "La Beauceronne"
- 1 oz (1 tablespoon) maple syrup
- 4 oz (1/2 cup) unsalted peanuts METHOD
Cook the magrets, fat-side down, in a hot pan for 5 minutes. Turn and cook 3 minutes more. Put the magrets in a 300oF oven for 5 minutes until they are just pink. In the meatime, deglaze the pan with the maple beer, the maple syrup and the heavy cream. Reduce the sauce by half until smooth and add the peanuts.

TO SERVE
Remove the fat from the magrets, cut them in thin slices and coat them with the "La Beauceronne" sauce.


Serves 2.

- 2 magrets (breasts) duck
- 8 oz (1 cup) maple beer "La Beauceronne"
- 1 oz (1 tablespoon) maple syrup
- 4 oz (1/2 cup) unsalted peanuts METHOD
Cook the magrets, fat-side down, in a hot pan for 5 minutes. Turn and cook 3 minutes more. Put the magrets in a 300oF oven for 5 minutes until they are just pink. In the meatime, deglaze the pan with the maple beer, the maple syrup and the heavy cream. Reduce the sauce by half until smooth and add the peanuts.

TO SERVE
Remove the fat from the magrets, cut them in thin slices and coat them with the "La Beauceronne" sauce.


Serves 2.


© Musée du Séminaire de Sherbrooke

Test your knowledge at:

http://www.virtualmuseum.ca/Exhibitions/Birds/MSS/Anglais/jeux/jeux2/jeux2.htm


Which of these silhouettes belongs to the swan?

Which of these silhouettes belongs to the wood duck?

Which of these silhouettes belongs to the goose?

Which of these silhouettes belongs to the Northern pintail?

Which of these silhouettes belongs to the swan?

Which of these silhouettes belongs to the goldeneye?

Which of these silhouettes belongs to the ruddy duck?

Test your knowledge at:

http://www.virtualmuseum.ca/Exhibitions/Birds/MSS/Anglais/jeux/jeux2/jeux2.htm


Which of these silhouettes belongs to the swan?

Which of these silhouettes belongs to the wood duck?

Which of these silhouettes belongs to the goose?

Which of these silhouettes belongs to the Northern pintail?

Which of these silhouettes belongs to the swan?

Which of these silhouettes belongs to the goldeneye?

Which of these silhouettes belongs to the ruddy duck?


© Musée du Séminaire de Sherbrooke

Test your knowledge at: http://www.virtualmuseum.ca/Exhibitions/Birds/MSS/Anglais/jeux/questio1.htm


© Musée du Séminaire de Sherbrooke

Learning Objectives

The learner will:

  • Identify taxonomic groups of birds by their shape;
  • Become aware of the presence of artistry in cooking, and possible methods of cooking waterfowl.

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